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Flaky Biscuits

User Rating 4.5 Star Rating (5 Reviews)


Notice the different ingredients and proportions in this recipe. The bread flour is necessary because for flaky layers, you need more gluten, or protein, in the biscuits. Some shortening is used for more tender biscuits; since these biscuits are handled more, they need a different fat combination to make sure they aren't tough.

Prep Time: 25 minutes

Cook Time: 12 minutes

Total Time: 37 minutes

Yield: 9 servings


  • 1-2/3 cups all purpose flour
  • 1/3 cup bread flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 6 Tbsp. unsalted butter, chilled
  • 3 Tbsp. solid vegetable shortening, chilled
  • 1/2 cup cup cold milk
  • 1/4 cup buttermilk
  • 3-4 Tbsp. butter, melted


Preheat oven to 425 degrees and make sure the rack is in the center of the oven.

In large bowl, combine flours, baking powder and salt and mix well. Add butter and with your fingertips, 2 knives, or a pastry blender, cut in the COLD butter and shortening until the mixture resembles cornmeal. Stir in the cold milk and buttermilk and mix just until dry ingredients are moistened. Gather the dough into a ball and place on a lightly floured work surface.

Roll the dough into a 4" by 10" rectangle. Brush lightly with some of the melted butter. Fold one-third of the long side over on the dough, then fold the other side on top to make three layers.

Roll the dough into an 8" square and cut into 9 biscuits. (This prevents scraps of dough and re-rolling, which makes tough biscuits.) If you prefer round biscuits, cut with a 2" biscuit cutter, flouring the cutter in between cuts. Make sure that you press straight down with the biscuit cutter so your biscuits will have straight sides.

Place biscuits 1-1/2" apart on an ungreased cookie sheet and brush tops with melted butter. Bake at 425 degrees for 11-14 minutes or until golden brown. Serve immediately.

User Reviews

Reviews for this section have been closed.

 4 out of 5
I say 'biscuits'..., Guest Muddy

...my English husband says 'scones'. We both say *Delicious!*. I've made these quite a few times now with a few variations from the instructions, but they've never failed. I use butter because any kind of solid shortening seems impossible to find here in France. I use the entire quantity of my own homemade buttermilk (lemon juice plus regular milk). And if I remember, I brush the tops with milk to make them brown nicely. I never knew I could make biscuits with flaky layers!

8 out of 9 people found this helpful.

See all 5 reviews

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